The combination of thick udon noodles, dark green kale, and spicy pork is great, but the addition of Vietnamese Pho stock is what takes this dish over the top. It has a distinct character that’ll have you slurping down every last drop. Thai chili peppers pack some serious heat, so add with caution!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Soy Sauce(ContainsSoy, Wheat)
Udon Noodles(ContainsSoy, Wheat)
Wash and dry all produce. Bring a medium pot of salted water to a boil. Mince garlic. Peel and mince ginger. Remove and discard kale stems and ribs. Roughly chop leaves. Halve, peel, and thinly slice red onion. Finely mince Thai chili pepper.
Heat a drizzle of oil in a large pot over medium heat. Add onions and toss until slightly softened, 2-3 minutes. Add garlic, ginger, and as much Thai chili pepper as you like (start with a little and go up from there). Cook until fragrant, about 30 seconds.
Add ground pork and break up into pieces until browned, 5-6 minutes. Season with salt and pepper.
Cook the noodles: Meanwhile, add udon noodles to boiling water, and cook until al dente, 4-6 minutes. Drain.
Add 4 cups water and stock concentrates to pot with pork. Add kale and soy sauce, and stir to combine. Simmer until kale is tender, about 5 minutes.
Plate and serve: Add noodles to soup. Serve divided between bowls and enjoy!